Cook and debone the chicken as in the previous recipe. Make stock if you wish just as above. Parboil the onions for 5 minutes and then cool in cold water. Peel the onions and set aside.
Thicken the stock with the roux, as above. Add the paprika and parsley, along with the salt and pepper. Cut the salt pork into 1/4-inch dice. Quickly blanch in boiling water and then drain and sauté‚ in a small frying pan until the pork begins to brown.
Drain the fat from the pan. Mix the boneless chicken, onions, and sauce together. Place in a 2-1/2-quart casserole or souffl‚ dish and top with the diced salt pork. Roll out the crust and place on top.
Bake in a 375° Foven for 45 minutes. Add a good corn dish, such as Fried Corn with Green Chile, along with a green salad, and you will have full menu.Servings: